Large size, honeyed texture and intense flavor. These are the three characteristics differentiating from Great Atlantic Sea BassKnown as aquanaria. It is the chefs sea bass. XXL units weighing between 2 and 4 kg ideal for the market gourmet. It grows and develops only in the Atlantic coasts of Gran Canaria. From there they are exported to countries on five continents within 48 hours.
The seabass raised by the Canarian company aquanaria are raised for at least 36 months in the whitewater of the Atlantic. Specifically in the farms that the company houses in the towns of Castle of Romeral and Melenara of Gran Canaria.
The southern shores of Las Palmas are the perfect environment for raising the Great Atlantic Sea Bass. An area with strong currents, clean water and an ideal and constant temperature. These are hallmarks of the parenting method. Aquanaria.
Raised in an area free from anisakis
There, respecting their natural habitat, the seabass live two miles from the coast - a distance that avoids contaminants from the land - in an environment certified as free of parasites anisakis. There swimming and fighting against the currents they acquired the optimal fat level and texture. These characteristics make them a product of high range.
A careful upbringing process, a healthy and balanced diet. Also a fishing system that tries to generate the least possible stress to the animal. All this to take care of the quality of the Great Atlantic Sea Bass. Thus, enhance its freshness and final tasting.
These are the final keys of a product good gourmet food and Canarian seal. The company employs nearly 100 workers on the islands. With a turnover of 23 million and an annual production of 2.500 tons, it has become one of the first Canarian exporters.
The Great Atlantic Sea Bass, present in kitchens around the world
The environment redounds to the product and this positions the brand, the one most demanded by the best chefs for any type of cooking recipe. High Gastronomy. Cooked on the grill, baked, fried, en papillote, casserole, shawl, riding a sashimi or raw, in ceviche, stewed, etc.
They value the texture, the mellowness, the quality, also the know-how of whom has four decades of exclusive dedication. A company that has managed to breed the seabass to its maximum perfection and has positioned itself as the first producer of pieces focused on the High Gastronomy.
Currently, about 60% of its production is exported to countries on five continents. Within 48 hours and always caught on demand. The aquanaria sea bass arrives perfect at USA, Kuwait, Korea or at the hands of the best chefs in Europe. In general, fresh or frozen, at any time of the year, they are an ideal alternative.
